Chicken with sorrel sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | Shallot; finely chopped | |
| 2 | cups | Chopped fresh sorrel |
| ½ | cup | Heavy cream |
| ⅛ | teaspoon | Freshly grated nutmeg (opt.) |
| 4 | Boneless chicken breasts skin removed | |
Directions
THE SAUCE: Heat 1 tablespoon butter in a medium-sized saucepan over medium-low heat. Saute shallots until translucent. Add sorrel and saute. Add the cream and the nutmeg. Cook for 2 minutes and set aside.
THE CHICKEN: Heat remaining butter in a large skillet over medium heat. Add chicken breats and cook for about 20 minutes or until cooked through, turning occasionally.
Reheat sorrel sauce just to a boil. Arrange chicken breats on serving plate. Spoon sauce over chicken adn serve.
From: The Cook's Garden - by Ellen & Shepherd Ogden (The Cook's Garden catalog - Spring/Summer 1993, page 89)